Many years ago, I went to a Christmas party that was held in a beautiful hotel and on the menu there was potage Crécy. I asked the waiter what a potage Crécy was and he stared at me as if I was the biggest ignoramus he had ever met. Carrot soup Madame! Well, HELLO you could have called it that Mr. Fancy Pants! Ever since that night, I have dreamt of the pretentious sounding soup and how absolutely delicious it was.
I have made many many soups over the years but have never attempted to recreate this little bowl of wonder until today. Today, being a “soup day” because of the deep freeze we’re in, I decided to finally tackle this posh sounding soup. I researched several recipes online (at least a dozen or so) and came to the conclusion that everybody has their own version of carrot soup! Some call it plain old soup, some call it potage and others call it velouté. Some have no spices, some add leaks or potatoes or red peppers and some add cream (at the end). I have decided MY version will be called carrot velouté …because velouté just sounds sexy!
The following is my version of whatever you want to call carrot soup. All I know is, the kids ate it all up, vitamins and all!
Ingredients & making the magic:
In a large pot
A dollop of butter to brown:
1 Spanish onion (chopped),
1 clove of garlic and a bit of ginger (both grated) **love my Microplane!
Add a tsp of turmeric (benefits abound) and some ground black pepper
Let everyone get acquainted then add:
1 red and 1 yellow bell pepper (chopped),
Approximately 8 large carrots (peeled and chopped)
To this add a good squirt of Bovril chicken stock (because I am not a chef and I don’t make my own chicken stock…yet – approximately 4 tablespoons)
Cover with water, turn the heat on HIGH, put the lid on and let it boil for about 30 minutes or until carrots are tender
Then carefully use an immersion blender (love my Cuisinart immersion blender!) and blend the soup into a smooth velouté
At this point, I could have added cream but I am on a DIET and I am trying to be good here. Besides, it tasted phenomenal without. Feel free to add cream to your heart’s content!